Wednesday, November 7, 2012

Easy Chicken Saltimbocca

I know, I know, traditionally veal is used, but a girl can color outside of the lines sometimes, can't she?  This savory, quick Italian saute' includes mouthwatering Prosciutto di parma, lots of  fresh melty mozzarella cheese and a touch of sage to make it interesting; in short, you will find this simply irresistible!

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 tablespoons butter
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh sage (1 teaspoon if using dried) plus 4 whole sage leaves for garnish
4 slices Prosciutto di Parma
8 ounces of fresh mozzarella, sliced very thin
3/4 cup Sauvignon Blanc or Pinot Grigio

Generously season the chicken breasts with salt and pepper and set aside.

Place flour in a shallow dish and dredge the chicken through the flour, shaking off the excess. 

Over medium-high heat, heat the olive oil and melt the butter in a large skillet.  Add the chicken breasts and cook until golden brown, about 5 to 7 minutes.  Turn and brown the other side, about another 6 minutes.

Reduce the heat to the lowest setting and sprinkle the chopped sage over the chicken breasts.  Top each piece of chicken with a slice of prosciutto and then with a couple slices of mozzarella.  Tightly cover the skillet and cook for about 1-1/2 minutes, until the cheese is melted.  Move the chicken to a baking sheet and tent with foil.

Return the same skillet to the stove and increase the heat to medium-high.  Once the skillet is heated back-up, add the wine, scrape up the browned bits and de-glaze the skillet.  Continue cooking for about 3 minutes until the wine is reduced to about 1/4 cup.  Remove the skillet from the heat and swirl in the remaining tablespoon of butter. 

Remove the foil tent from the chicken and place each piece of chicken on a plate.  Spoon the sauce equally over each piece of chicken and garnish with a sage leaf.

Saltimbocca means "to jump in the mouth".  This will definitely jump in your mouth and before you know it, there's a party going on! 

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David said...

Katherine, Veal or chicken saltimbocca...both favorites of ours. Looks and sounds great! Thanks for the recipe and Take Care, Big Daddy Dave and Laurie

The Japanese Redneck said...

Chicken is probably more afordable than veal anyway.

Debbie said...

I don't eat veal so this is perfect for me. I've seen several versions of this and I just have to make this already!!!

tamilyn said...

What a pretty dish! I bet tasty too :)

Chris said...

I'd take it with veal or chicken, either way sounds great to me.